SALTED CARAMEL CHOCOLATE TORTE RECIPE | BBC GOOD FOOD
Indulge guests at your next party with this impressive dessert. A touch of salt really sets off the caramel and dark chocolate
Provided by James Martin
Categories Dessert
Total Time 2 hours
Prep Time 1 hours 15 minutes
Cook Time 10 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin – staple or paper clip where the strip overlaps to hold it in place.
- Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.
- Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.
- Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.
- Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.
- Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.
Nutrition Facts : Calories 925 calories, FatContent 69 grams fat, SaturatedFatContent 39 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, SugarContent 61 grams sugar, FiberContent 2 grams fiber, ProteinContent 8 grams protein, SodiumContent 1.27 milligram of sodium
DARK CHOCOLATE BOURBON BALLS RECIPE: HOW TO MAKE IT
Remember the days at Grandma and Grandpa's house when you made these wonderfully traditional treats? We love these Kentucky Derby bourbon balls—the blended taste of bourbon and pecans is irresistible! —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Combine 1 cup pecans and bourbon; let stand, covered, for 8 hours or overnight., Cream butter and confectioners' sugar, 1/4 cup at a time, until crumbly; stir in pecan mixture. Refrigerate, covered, until firm enough to shape, about 45 minutes. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., Dip in chocolate coating; allow excess to drip off. Sprinkle with remaining 1/4 cup pecans. Let stand until set.
Nutrition Facts : Calories 124 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 15mg sodium, CarbohydrateContent 16g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
More about "dark chocolate with caramel and sea salt recipes"
SALTED CARAMEL CHOCOLATE TORTE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours
Category Dessert
Cuisine British
Calories 925 calories per serving
- Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.
CHOCOLATE CARAMEL PEANUT CLUSTERS — LET'S DISH RECIPES
From letsdishrecipes.com
Reviews 4.5
Total Time 20 minutes
Cuisine American
Calories 272 calories per serving
- Dip caramel clusters into melted chocolate, tapping off excess chocolate, then return to the parchment lined baking sheets to set. Store in an airtight container.
CHOCOLATE, HAZELNUT & SALTED CARAMEL TART RECIPE | BBC ...
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Afternoon tea, Dessert
Cuisine French
Calories 424 calories per serving
- For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.
DARK CHOCOLATE BOURBON BALLS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Desserts
Calories 124 calories per serving
- Combine 1 cup pecans and bourbon; let stand, covered, for 8 hours or overnight., Cream butter and confectioners' sugar, 1/4 cup at a time, until crumbly; stir in pecan mixture. Refrigerate, covered, until firm enough to shape, about 45 minutes. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., Dip in chocolate coating; allow excess to drip off. Sprinkle with remaining 1/4 cup pecans. Let stand until set.
CHOCOLATE CARAMEL PEANUT CLUSTERS — LET'S DISH RECIPES
From letsdishrecipes.com
Reviews 4.5
Total Time 20 minutes
Cuisine American
Calories 272 calories per serving
- Dip caramel clusters into melted chocolate, tapping off excess chocolate, then return to the parchment lined baking sheets to set. Store in an airtight container.
SALTED-CARAMEL SIX-LAYER CHOCOLATE CAKE RECIPE | MARTH…
From marthastewart.com
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- Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.
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